How to prepare fusilloni with radicchio at home, tonnetto, nuts and buffalo milk cheese: A first course 'sea and mountains’ fast and tasty

Fusilloni with radicchio, tonnetto, nuts and buffalo milk cheese: today a first course 'sea and mountains'’ fast and tasty. If you put together the late radicchio, the tuna, walnuts and a semi-mature buffalo cheese you will get a balanced and fragrant dish. Which contains the sweetness and the nuts and cheese to mitigate the lightness, almost inexpressible bitterness of the radicchio. Enhanced by the soft flavor of the tuna, blue and poor fish that is good for you because it is rich in Omega 3 and from sustainable fishing.

Which fish to use instead of tuna

If you don't find the false albacore tuna, you can use the Atlantic bonito. Or the red tuna. But also the greater amberjack between cut fish or simple ones white creel prawns. Remembering in any case to blanch the fish for just one minute, because inside must remain soft. v

I carefully didn't use wine to blend or aromatic herbs, because I wanted the slight bitterness of the radicchio and the flavor of the radicchio to be felt well tonnetto. The pasta with radicchio, tonnetto, nuts and buffalo milk cheese they are a really tasty first course and, since the cooking is quick, they are very quick to prepare. Obviously, if you can't find buffalo cheese, you can use any other semi-mature cheese.

Recipes with PGI late radicchio

If you like late PGI radicchio, I leave you my favorite recipes with this extraordinary and complex vegetable to produce

• l’WARM CHICORY AND ORANGE SALAD
• the SAVORY PIE WITH CHICORY AND RICOTTA
• il RISOTTO WITH CHICORY AND SALMON TARTARE
• the ROOT PASTA, RICOTTA AND WALNUTS
• the BRUSCHETTE WITH RADICCHIO AND GORGONZOLA
• the LATE CHICORY AND ORANGE JAM

PASTA WITH LATE CHICORY, TONNETTO E NOCI

Portions: 4 Preparation: 20 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 4 voted )

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Ingredients

350 grams of fusilli or other short pasta

300 grams of tuna, tonnetto o palamita

means radicchio of Treviso PGI

1 teaspoon red wine vinegar

medium onion

extra virgin olive oil

salt and pepper

nuts

semi-matured cheese

Procedure

Wash the radicchio and cut finely with a knife. Chop the spring onion. Place in a pan 4 tablespoons extra virgin olive oil and let soften the onion using, if necessary, a few tablespoons of hot water. Add the radicchio and cook for a minute over high heat, then add the vinegar (It serves to preserve the red color of radicchio), season with salt and pepper and cook: it must remain crunchy.

Coarsely chop the walnuts and toast in a frying pan. Dice the fillet of tuna or bonito and toss for one minute at high heat in a pan with 4 tablespoons of remaining oil. Salt, pepper and set aside. Cut the buffalo cheese into thin slices.

Boil the pasta in plenty of salted water, drain it al dente by putting aside a little cooking water. Stir the pasta with the radicchio, adding if need little cooking water, then add the chopped nuts and tuna.

Serve the pasta garnishing the plate with slices of cheese that, with the warmth of Fusilloni, they will melt.

Note

Combination: In this recipe, the presence radicchio (a vegetable from the characteristic bitter note) It leads us to match wine with a residual sugar capable of balancing this feeling. We suggest the Conegliano Valdobbiadene Prosecco Superiore Docg "1868" in the Dry version, produced by Carpenè Malvolti. It is a sparkling wine with a soft taste and very fine perlage.